Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties

In recent years, there has been increasing interest in plant-based proteins such as lentil proteins (LPs) due to their good availability, low cost, and global production. The main factors limiting the use of lentil proteins in the food industry are its low water solubility, poor digestibility, an...

Full description

Saved in:

Bibliographic Details
Main Author:	Mohammad Hani Ahmad, Alrosan
Format:	Thesis
Language:	English
Published:	2022
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/59124/1/24%20Pages%20from%20ALROSAN%20MOHAMMAD%20HANI%20AHMAD%20-%20TESIS.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-usm-ep.59124
record_format	uketd_dc
spelling	my-usm-ep.591242023-08-15T01:07:29Z Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties 2022-02 Mohammad Hani Ahmad, Alrosan T1-995 Technology(General) In recent years, there has been increasing interest in plant-based proteins such as lentil proteins (LPs) due to their good availability, low cost, and global production. The main factors limiting the use of lentil proteins in the food industry are its low water solubility, poor digestibility, and high amount of saponins, which leads to bitterness. Protein-protein interactions (PPI) and fermentation have been used in the past to address some of these limitations in plant-based proteins. Protein complexation and WKS fermentation procedures were combined successfully to improve the functional and nutritional aspects of LP-based protein complexes. 2022-02 Thesis http://eprints.usm.my/59124/ http://eprints.usm.my/59124/1/24%20Pages%20from%20ALROSAN%20MOHAMMAD%20HANI%20AHMAD%20-%20TESIS.pdf application/pdf en public phd doctoral Perpustakaan Hamzah Sendut Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T1-995 Technology(General)
spellingShingle	T1-995 Technology(General) Mohammad Hani Ahmad, Alrosan Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties
description	In recent years, there has been increasing interest in plant-based proteins such as lentil proteins (LPs) due to their good availability, low cost, and global production. The main factors limiting the use of lentil proteins in the food industry are its low water solubility, poor digestibility, and high amount of saponins, which leads to bitterness. Protein-protein interactions (PPI) and fermentation have been used in the past to address some of these limitations in plant-based proteins. Protein complexation and WKS fermentation procedures were combined successfully to improve the functional and nutritional aspects of LP-based protein complexes.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Mohammad Hani Ahmad, Alrosan
author_facet	Mohammad Hani Ahmad, Alrosan
author_sort	Mohammad Hani Ahmad, Alrosan
title	Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties
title_short	Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties
title_full	Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties
title_fullStr	Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties
title_full_unstemmed	Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties
title_sort	structural interactions and fermentation of lentil protein with other proteins to improve the functional and nutritional properties
granting_institution	Perpustakaan Hamzah Sendut
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2022
url	http://eprints.usm.my/59124/1/24%20Pages%20from%20ALROSAN%20MOHAMMAD%20HANI%20AHMAD%20-%20TESIS.pdf
_version_	1776101251029663744

Structural Interactions And Fermentation Of Lentil Protein With Other Proteins To Improve The Functional And Nutritional Properties

Similar Items